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Shrimp with Cream Fraiche Sauce

Shrimp with Cream Fraiche Sauce

by Tim Granzeau


Etouffee takes about two hours tends to be a bit heavy for my waist line.  This adaptation takes less than 20 minutes.  

Why does it work??

Shrimp that is dry brined in sea salt and baking soda seasons them throughout and ensures a plump and tender texture.

Crème Fraiche, which will be added to the sauce and boiled to make a cream sauce with great texture and flavor.

The flavor profile can easily be adjusted to suit your mood.  See: Improvising Seafood Recipes for ideas.

Prep the shrimp in advance and refrigerate:

Peel and devein shrimp, reserving the shrimp heads and shells.  Use this to make shrimp stock or shrimp butter.  Freeze for later use.

Combine peeled & rinsed shrimp in a bowl with 2 tsps. sea salt and 1/2 teaspoon baking soda.  Stir well & refrigerate shrimp.

Ingredients:                serves 4

1 1/2 pounds shrimp, shelled, deveined, and rinsed

3 tablespoons butter

2 tablespoons finely chopped shallots or desired aromatics

2 tablespoons pastis.

3/4 cup heavy cream or crème fraiche

Salt and pepper



Heat butter in sauté pan on medium until foam subsides. Add shrimp & shallots and cook for 3 minutes, tossing continually, until the shrimp are pink all over and almost cooked.

Lower the temp, add the pastis & cook for an additional minute.

Remove shrimp to a warm place leaving all liquid behind.  Add crème fraiche and cook for 3-4 minutes, stirring well.  Adjust with S&P.

Add shrimp to the pan and cook until just heated through.  Serve with rice.